Gingerbread

I wrote about Dutch ginger biscuits yesterday which were made using Dutch gingerbread (of course!) and in the same Dutch cookery book from the Brabant province I found a recipe for that too. Dutch gingerbread is called peperkoek, which actually means pepper cake, but looking through the recipe I notice that there is neither pepper nor ginger among the ingredients, so maybe it means it’s more of a spice cake. It certainly is very delicious and we always bring some home with us when we go to visit!

Here is the recipe

Ginger/pepper/spice cake/bread

  • butter and flour for preparing a loaf tin – grease the tin then sprinkle with flour
  • 9 oz self-raising flour sieved with the following 4 ingredients
  • pinch of salt
  • 2 tsp cinnamon (I’m not keen on cinnamon so I’d defy tradition and have ½ tsp of it and 2 tsp of nutmeg!)
  • 1½ tsp ground clove
  • ½ tsp nutmeg
  • 4 oz brown castor sugar
  • 4 oz honey
  • 5 fl oz milk
  1. add the sugar, honey, and milk to the flour, salt and spices
  2. stir well to make a smooth mixture
  3. pour into the prepared loaf tin and cover with a sheet of buttered grease-proof paper
  4.  160º C, 325º F, gas mark 3 for 1¼h, taking off the grease-proof after 45 mins
  5. cool on a cooling rack then serve with coffee

Sounds so sticky and delicious! It might not be traditionally Dutch but I would be tempted to add chopped stem ginger!

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